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Loaded Greek Gyro Pita Tacos

Juicy, spiced ground meat served on fluffy charred pitas with homemade tzatziki, fresh veggies, and feta. A 30-minute Mediterranean feast.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Greek
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Gyro Meat Filling
  • 1 lb ground beef or lamb (80/20)
  • 1 small red onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 pinch salt and pepper to taste
Tzatziki Sauce
  • 1 cup Greek yogurt plain, full fat
  • 0.5 English cucumber grated and squeezed dry
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill chopped
Assembly
  • 4-6 Greek pita breads pocketless style
  • 1 cup cherry tomatoes halved
  • 0.5 cup feta cheese crumbled
  • 0.5 small red onion sliced thin

Equipment

  • Large Skillet or Cast Iron Pan
  • Box Grater
  • Mixing bowls
  • Chef's Knife

Method
 

  1. Prepare the Tzatziki: Grate the cucumber and squeeze out all excess moisture using a towel. Mix with yogurt, garlic, lemon, dill, and salt. Refrigerate.
  2. In a bowl, mix ground meat, diced onion, minced garlic, and all spices. Knead slightly to combine.
  3. Heat oil in a skillet over medium-high heat. Add meat mixture and cook, breaking it up into chunks, until browned and crispy (about 8-10 mins).
  4. Warm the pita breads in a dry skillet or over an open flame until soft and slightly charred.
  5. Assemble tacos: Place meat on pita, top generously with tzatziki, sliced onions, tomatoes, and crumbled feta.
  6. Serve immediately while warm.

Notes

For best results, use full-fat yogurt and do not skip squeezing the cucumber.